Defatting meat juice....Au Jus?


 
J

James H

TVWBB Pro
Hi All,

looking at doin some chuck tomorrow for the big game. Question i have is should the meat juice be defatted if adding to a snadwich? How do you defat the juice? Is this what Au Jus is?

Thanks everyone hope all are having a great weekend.

JAmes
 
I believe that is Au Jus! Save all yer meat drippings and let them cool completely in the fridge or freezer. The fat will come to the top and harden making it easy to remove!
 
James, to defat, you can also put some ice cubes in the drippings which will cause the fat to harden and you can then lift the cubes and fat out leaving some good stuff .
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James H:
Hi All,

looking at doin some chuck tomorrow for the big game. Question i have is should the meat juice be defatted if adding to a snadwich? How do you defat the juice? Is this what Au Jus is?

Thanks everyone hope all are having a great weekend.

JAmes </div></BLOCKQUOTE>

Ice cubes work great, and another option that maintains the concentration of the drippings - if that's important, and maybe its not - is to use a frozen bottle of water or two or one of those cooler inserts that you freeze. You can pluck it out when the drippings have cooled. The disadvantage, of course, is the extra cleanup involved.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Chris mentions a Fat Separator in the Beef cooking topics. I picked one up...works great..

Here </div></BLOCKQUOTE>

the swingaway is by far the greatest separator ever made.

"au jus" means "with juice."

I crack up when someone orders roast beef at the deli counter and the slicer replies "do you want that with au jus?"
 
I like the design/idea of the swingaway separator as well.

It looks like they've had some quality/durability problems though based on reviews (Amazon)

Then again reviewers at Chef's catalog don't seem to complain.

Unless the problems have been resolved, or just a bad run perhaps.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It looks like they've had some quality/durability problems though based on reviews (Amazon) </div></BLOCKQUOTE>

I've had mine for probably close to a year and it works fine. Even if were to stop functioning, I'd probably replace it.

I have not heard that they malfunction. I'm assuming they tend to leak, which doesn't seem like that big a deal. I used mine last night, and I separated into a canning jar. I could have easily set it on top of the jar to catch the drips while the fat rises.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I crack up when someone orders roast beef at the deli counter and the slicer replies "do you want that with au jus?" </div></BLOCKQUOTE>
Ditto. And it is even written on menus like that. Drives me nuts.

Jus is not really just the defatted drippings though you can use those as a base.

See here.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It looks like they've had some quality/durability problems though based on reviews (Amazon) </div></BLOCKQUOTE>

I've had mine for probably close to a year and it works fine. Even if were to stop functioning, I'd probably replace it.

I have not heard that they malfunction. I'm assuming they tend to leak, which doesn't seem like that big a deal. I used mine last night, and I separated into a canning jar. I could have easily set it on top of the jar to catch the drips while the fat rises. </div></BLOCKQUOTE>

Good to know. Been using the OXO for years. Saw the swing-away when they came out and was thinking about changing up.
 
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